Otsumami are bite-sized snacks that pair perfectly with alcohol. Enjoy these wide-ranging tastes and textures, along with the suggested pairings provided by our sake, wine and beer experts included in the English brochure. Kanpai! ("Cheers!")

Crunchy Baked Konbu (Kelp) Snack | Producer: Hokkaido Hinode Shokuhin | Prefecture: Hokkaido | Ingredients: Konbu (kelp from Hokkaido), sugar, konbu soy sauce (includes wheat and soy), vinegar, konbu dashi, katsuo (bonito) dashi, shiitake dashi, yeast extract, salt Dairy-free | Size: 25g

Made with locally harvested konbu (kelp) from the waters of Hokkaido, this umami-rich snack is seasoned with soy sauce and flavorful dashi and then grilled to create the perfect crispy texture. 

Brown Rice Okaki (Crackers) (Sweet Soy Sauce Flavored) | Producer: Seijibe | Prefecture: Chiba | Ingredients: Glutinous brown rice, rice oil, tamari soy sauce, mirin, kibi sugar, konbu (kelp) powder Vegan, Dairy-free | Size: 70g 

Okaki, a type of Japanese rice cracker, come in an infinite number of flavor combinations. These brown rice okaki made by a 5th-generation rice farm are flavored with tamari soy sauce, kibizato (a type of Japanese brown sugar), and konbu, creating a crisp snack with a balanced sweet and salty flavor. 

Daships Soy Chips (Salt Flavored) | Producer: Mica Corporation | Prefecture: Shizuoka | Ingredients: Wheat, raw sugar, vegetable oil, soy pulp powder, dried mackerel shavings, dried bonito shavings, salt, baking soda Dairy-free | Size: 50g

Made from okara, the leftover soybean pulp from making soy milk and tofu, these delightful crunchy chips combine the subtle flavor of okara with earthy wheat and an umami-rich dashi broth made from mackerel and bonito. 

Iburigakko (Smoked Pickled Daikon Radish) | Producer: Sudo Kentaro Shoten | Prefecture: Akita | Ingredients: Dried daikon radish, sugar, rice bran, salt Vegan, Gluten-free, Dairy-free, Soy-free | Size: 80g

An Akita specialty, these smoked daikon pickles are still made the traditional way. The daikon is smoked for two days over wooden fires, then naturally pickled in rice bran and salt for over 100 days, resulting in a smoky, crisp, and refreshing pickle.

Smoked Island Tofu (Shimadofu) | Producer: Shokuno Kakehashi Company | Prefecture: Okinawa | Ingredients: Tofu (made in Okinawa), miso, rice koji, rice, sugar, kelp extract, nigari (bittern/salt) (includes soy) Vegan, Gluten-free, Dairy-free | Size: 100g

With a taste like Gouda cheese, this smoky and fragrant island tofu has a firm yet moist texture. Made by slowly aging tofu with koji (a fermenting microorganism) and smoking it with cherry wood chips, it has a smoky, fragrant exterior and rich flavor that deepens with time. 

Sansho Teriyaki Sardine Jerky | Producer: Hiramatsu Foods | Prefecture: Aichi | Ingredients: Sardine (domestic), sugar, soy sauce (includes soy and wheat), starch syrup, glucose, hon (true) mirin, starch, Sichuan pepper, sansho pepper, ginger Dairy-free | Size: 40g

Crafted with domestic ingredients and over 100 years of skill and technique, this sweet and spicy jerky combines sardines with traditional teriyaki sauce and the spicy citrus flavor of sansho (Japanese peppercorns).

Smoked Mentaiko (Cod Roe) | Producer: Minato Suisan | Prefecture: Miyagi | Ingredients: Cod roe, salt, sugar, fish sauce, mirin, shredded bonito shaving, kelp, chili peppers Gluten-free, Dairy-free, Soy-free | Size: 20g

Minato Suisan’s smoked mentaiko begins with individually salt-cured whole Alaskan pollock/cod roe sacs marinated in various seasonings. Lightly smoked using sakura (cherry blossom) wood chips, its flavor is reminiscent of the sea, without being overly fishy, and has the perfect balance of umami and smokiness.